A scoop or two of this strawberry cheesecake ice cream is the best way to cool off in the summer heat. Cool, creamy, and sweet, there is nothing like homemade ice cream!
It tastes just like strawberry cheesecake, and because it doesn’t require an ice cream maker, it’s very easy to make. With this no-churn ice cream recipe and a few simple ingredients, you can have homemade ice cream any time you want.
This strawberry cheesecake ice cream is rich and creamy, layered with pretty strawberry swirls and crushed graham crackers. Unlike my blueberry cheesecake ice cream, you don’t need an ice cream maker for this one. Only a mixer!
What makes ice cream smooth is the incorporation of air, which is exactly what an ice cream maker does. However, with the no-churn method, air is incorporated by folding in fluffy whipped heavy cream. Another key ingredient is sweet condensed milk, which doesn’t freeze solid, keeping ice cream smooth and creamy.
This strawberry cheesecake ice cream is a perfect summer treat. It’s sweet with a hint of tartness, and even better served in a waffle cone! I love to include in my summer rotation, along with Mango Coconut Sorbet and Watermelon Popsicles!
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Why I Love This Recipe
- No ice cream maker needed! With this easy method, all you need is a mixer.
- Fruity and creamy! Sweet and tart, with beautiful strawberry swirls and delicious graham crackers. It tastes just like strawberry cheesecake!
- Easy to make. There’s just 25 minutes of active prep time. The hardest part is waiting for it to set up!
- Customizable. Swap the strawberry for a different fruity filling and you’ve got a different cheesecake flavor.
Ingredient Notes
You only need a few simple ingredients to make this strawberry cheesecake ice cream recipe. Below, I included a few notes from recipe testing that I hope you find helpful.
- Fresh strawberries: Washed, dried, hulled, and diced. Frozen will work too.
- Granulated sugar: You can adjust the amount to taste if you prefer a sweeter strawberry sauce. This may also depend on how sweet your strawberries are.
- Fresh lemon juice: The acid helps to break down the fruit, releasing its natural pectin which helps to thicken the sauce.
- Cornstarch and water: Also helps to thicken the sauce.
- Full-fat cream cheese: This NEEDS to be softened. Bring it to room temperature until it’s easy to mix.
- Sweetened condensed milk: This ingredient cannot be substituted or omitted, it’s essential for texture. You need a 14-ounce can to make about 2 quarts of ice cream.
- Heavy whipping cream: Keep it cold until just before using.
- Vanilla extract: For even more amazing flavor!
- Crushed graham crackers for the full cheesecake flavor effect!
Ingredient quantities are listed in the recipe card down below, as always.
How to Make Strawberry Cheesecake Ice Cream
With this no-churn method, you can have the best homemade strawberry cheesecake ice cream without any special equipment. A mixer is all you need. Let’s make it!
Step 1: Combine strawberries, sugar, lemon juice, cornstarch, and water in a saucepan, and cook it down over medium-low heat until thickened, about 4-5 minutes.
Step 2: Use an immersion blender (or regular blender) to blend until smooth. Transfer to a shallow bowl to thicken and cool.
Step 3: In a large bowl, beat the cream cheese and sweetened condensed milk until combined. Set aside.
Step 4: Separately, whip the heavy cream until stiff peaks are formed. Be careful not to over whip. Once the peak holds a firm upright point, it’s ready. This is a crucial step to incorporate air into the ice cream.
Step 5: Very gently, so you don’t deflate it, fold in half of the whipped cream into the cream cheese and condensed milk mixture. Once combined, fold in the rest until fluffy and airy.
Step 6: Spread half of the ice cream into a freezer-safe oval-shaped container. Add and swirl some of the strawberry sauce, followed by a generous sprinkle of the crushed graham crackers. Repeat the layers. Cover and freeze for 8 hours or overnight.
Before serving your strawberry cheesecake ice cream, let it sit on the counter for a few minutes so it’s not so frozen. Enjoy as is, or in a waffle cone with extra graham crackers sprinkled on top!
Tips for Success
- Don’t substitute the sweet condensed milk. It’s an essential ingredient to maintain texture and consistency. Without it, your ice cream will be icy.
- You’ll know you’ve reached stiff peaks when the whipped cream holds its shape firmly and doesn’t droop when you lift the whisk up right.
- Use an electric or stand mixer. It will make it much easier and incorporate more air and better than a hand whisk.
- Don’t have an ice cream container? A 9×5 loaf pan works too! Once the strawberry ice cream is assembled, wrap with multiple layers of plastic wrap to prevent freezer burn.
- If freezing overnight or longer, let the ice cream sit on the counter for a few minutes so it’s not so frozen. This will make it easier to scoop.
- In a pinch, you can use your favorite store-bought strawberry jam as a shortcut.
How to Store Homemade Ice Cream
I highly recommend using an insulated ice cream tub or container to store your strawberry cheesecake ice cream. It’s the best way to prevent freezer burn and to maintain its creamy consistency. I prefer to use a long, oval shaped container as I find it is easier to assemble the layers.
If you don’t have one, use a 9×5 inch loaf pan, but remember to wrap it with multiple layers of plastic wrap to prevent crystallization.
Recipe FAQs
No, it’s an essential ingredient. It’s what helps to prevent the ice cream from becoming too solid. You want a smooth creamy scoop of ice cream.
Certainly, since it needs time to cool anyway. Store it in a jar or container in the fridge, and let it come to room temperature before using so it’s easy to swirl.
Lift the whisk out of the bowl. The peak of cream at the end of the whisk should hold firm and upright, without dropping.
I have a slight preference for churned ice cream (check out my Blueberry Cheesecake Ice Cream), but either one is delicious!
More Summer Treats
Love strawberry season? Try my strawberry bread recipe and strawberry lemonade cupcakes.
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Strawberry Cheesecake Ice Cream (No Churn)
Ingredients
Strawberry sauce:
- 1 ½ cups fresh strawberries, diced
- 3 tablespoons granulated sugar - plus more to taste
- 1 tablespoon fresh lemon juice
- 2 teaspoons cornstarch
- 2 tablespoons water
For the ice cream base:
- 8 ounces full fat cream cheese - softened at room temperature
- 14 ounces canned sweetened condensed milk
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream
Mix-ins and topping
- ⅓ cup graham crackers - roughly crushed
Instructions
- Prepare the strawberry sauce: In a saucepan, combine strawberries, sugar, lemon juice, cornstarch, and water. Cook it down over medium-low, stirring occasionally until thickened, about 5 minutes. Puree using an immersion blender or a regular blender until smooth. Transfer to a shallow bowl and let it cool completely, it will continue to thicken.
- Using an electric hand mixer, beat the softened cream cheese until fluffy. Then, add the sweetened condensed milk and vanilla extract, and continue beating until evenly combined. Set aside.
- In a separate bowl, use a stand mixer or hand mixer to whip the heavy cream until smooth and stiff peaks are just formed. Be careful not to overwhip. Note: You have stiff peaks when it holds a firm, upright point that doesn’t droop when you lift the whisk. Tip: If it’s overwhipped (if it looks clumpy or curdled), start over as this will affect the texture.
- Next, gently fold half of the whipped heavy cream into the cream cheese mixture, being careful not to deflate it. Then fold in the rest of the whipped cream until smooth, fluffy, and airy.
- Assemble: Spread half of the ice cream base mixture into an oval ice cream container or tub (or 9×5-inch loaf pan will work too). Spoon some of the cooled strawberry sauce on top and swirl with a knife, then sprinkle with half the crushed graham crackers. Repeat with the remaining ice cream mixture, more strawberry swirls, and the rest of the graham crackers.
- Cover tightly and freeze for at least 8 hours or overnight. Let it sit on the counter for a few minutes before serving so it's not so frozen. Enjoy!
Notes
- Don’t substitute the sweetened condensed milk. It’s an essential ingredient. Without it, your ice cream will be icy.
- Whip cream to stiff peaks (it should stand upright without drooping) to ensure lightness and airiness in the final ice cream.
- Use a stand or electric mixer for best results, it’s much easier and more effective at incorporating air than whisking by hand.
- No ice cream tub? Use a 9×5 loaf pan instead. Wrap tightly in several layers of plastic wrap to prevent freezer burn.
- Shortcut: Store-bought strawberry jam works in a pinch, but fresh-cooked strawberries are best!
- For long-term storage (1-2 months), use an insulated ice cream tub with a tight-fitting lid.
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